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Easter Cookie Cake

This Easter cookie cake is so delicious. It’s your usual amazing cookie cake but full of rainbow sprinkles, M&M Easter eggs and Cadbury eggs. Yum!! Make our homemade frosting or just grab your favorite pre-made icing and top it off with Easter sprinkles. This is such a fun Easter recipe!

Easter Cookie Cake

Makes 1 – 9 inch round cookie cake

Ingredients

• 1/2 C unsalted sweet cream butter, softened
• 3/4 C sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1 1/2 C flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cornstarch
• 1/2 C m&m easter egg chocolates
• 1/4 C cadbury easter egg
• 1/4 C rainbow sprinkles
• 1 9 inch springform pan
• 1 can of baking pam spray

Directions

1. Preheat oven to 350 degrees
2. Spray your springform pan and set aside
3. Using a standing mixer, cream together the butter and sugar until light and fluffy
4. Beat in the egg, egg yolk and vanilla until combined
5. In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
6. Gradually mix in the dry ingredients with the wet ingredients
7. Once the dough has forms, mix in the candy and sprinkles
8. Using a rubber spatula press the dough into the springform pan
9. Bake in the oven for 20-25 minutes or until the cookie is lightly brown on top.
10. Let the cookie completely cool

Vanilla Frosting Ingredients

• 1/2 C unsalted sweet cream butter, softened
• 1 1/2 C powder sugar
• 1 tsp vanilla
• 2-4 tbsp heavy whipping cream
• easter sprinkles
• 1 piping bag with a star tip

Frosting Directions

1. Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream.
2. Mix the frosting until combined and stiff
3. Once the frosting is made, scoop frosting into the piping bag
4. Carefully remove the cookie cake from the springform pan and place onto a serving plate
5. Pipe the frosting around the edge of the cookie cake
6. Top with easter sprinkles
7. Cut, serve and enjoy!

Print

Servings: 10 servings

Easter Cookie Cake

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

 

This Easter cookie cake is so delicious. It’s your usual amazing cookie cake but full of rainbow sprinkles, M&M Easter eggs and Cadbury eggs. Yum!!

Ingredients

Cake:

• 1/2 C unsalted sweet cream butter softened
• 3/4 C sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1 1/2 C flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cornstarch
• 1/2 C m&m easter egg chocolates
• 1/4 C cadbury easter egg
• 1/4 C rainbow sprinkles

Frosting:

• 1/2 C unsalted sweet cream butter softened
• 1 1/2 C powder sugar
• 1 tsp vanilla
• 2-4 tbsp heavy whipping cream
• easter sprinkles

Instructions

Cake:

1. Preheat oven to 350 degrees
2. Spray your springform pan and set aside
3. Using a standing mixer, cream together the butter and sugar until light and fluffy
4. Beat in the egg, egg yolk and vanilla until combined
5. In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
6. Gradually mix in the dry ingredients with the wet ingredients
7. Once the dough has forms, mix in the candy and sprinkles
8. Using a rubber spatula press the dough into the springform pan
9. Bake in the oven for 20-25 minutes or until the cookie is lightly brown on top.
10. Let the cookie completely cool

Frosting:

1. Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream.
2. Mix the frosting until combined and stiff
3. Once the frosting is made, scoop frosting into the piping bag
4. Carefully remove the cookie cake from the springform pan and place onto a serving plate
5. Pipe the frosting around the edge of the cookie cake
6. Top with easter sprinkles
7. Cut, serve and enjoy!

Nutrition Facts

Easter Cookie Cake

Amount Per Serving

Calories 482 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 15g94%

Cholesterol 91mg30%

Sodium 143mg6%

Potassium 76mg2%

Carbohydrates 62g21%

Sugar 46g51%

Protein 3g6%

Vitamin A 695IU14%

Calcium 55mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Watch how it’s made here…

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